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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This salad combines some of the more popular pizza flavors. Ingredients:
8 ounces ditalini |
4 ounces pepperoni, cut into 1/4-inch slices, then the slices quartered |
1/2 cup chopped green bell pepper |
2 ripe plum tomatoes, peeled and cut into bite-size chunks |
1 cup fresh white mushroom, thinly sliced |
1/2 cup pitted black olives, thinly sliced |
8 ounces mozzarella cheese, shredded |
3 tablespoons red wine vinegar |
salt |
fresh ground black pepper |
1 teaspoon anchovy paste (optional) |
2 garlic cloves, minced |
2 teaspoons dried oregano |
1/3 cup extra virgin olive oil |
Directions:
1. Cook the pasta per package directions for al dente; drain in a colander and rinse briefly under cold running water; shake the colander and drain completely; set aside.
2. To make the dressing: whisk the vinegar, salt, and pepper together in a small bowl.
3. Whisk in the anchovy paste, garlic, and oregano; slowly whisk in the olive oil until an emulsion forms.
4. Put the pasta, pepperoni, bell pepper, tomatoes, mushrooms, olives, and mozarella in a large serving bowl; toss gently.
5. Pour the dressing over the mixture; toss gently and thoroughly.
6. Serve immediately or cover and refrigerate up to 8 hours.
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